GB0522764D0 - A process for the preparation of beer having high alcohol strength with winey beery character - Google Patents

A process for the preparation of beer having high alcohol strength with winey beery character

Info

Publication number
GB0522764D0
GB0522764D0 GBGB0522764.0A GB0522764A GB0522764D0 GB 0522764 D0 GB0522764 D0 GB 0522764D0 GB 0522764 A GB0522764 A GB 0522764A GB 0522764 D0 GB0522764 D0 GB 0522764D0
Authority
GB
United Kingdom
Prior art keywords
beery
winey
beer
character
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GBGB0522764.0A
Other versions
GB2420349B (en
GB2420349A (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
United Breweries Ltd
Original Assignee
United Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by United Breweries Ltd filed Critical United Breweries Ltd
Publication of GB0522764D0 publication Critical patent/GB0522764D0/en
Publication of GB2420349A publication Critical patent/GB2420349A/en
Application granted granted Critical
Publication of GB2420349B publication Critical patent/GB2420349B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
GB0522764A 2004-11-23 2005-11-08 A process for the preparation of beer having high alcohol strength with winey beery character Active GB2420349B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GBGB0425761.4A GB0425761D0 (en) 2004-11-23 2004-11-23 A process for the preparation of beer having high alcohol strength with winey beery character

Publications (3)

Publication Number Publication Date
GB0522764D0 true GB0522764D0 (en) 2005-12-14
GB2420349A GB2420349A (en) 2006-05-24
GB2420349B GB2420349B (en) 2010-01-27

Family

ID=33548735

Family Applications (2)

Application Number Title Priority Date Filing Date
GBGB0425761.4A Ceased GB0425761D0 (en) 2004-11-23 2004-11-23 A process for the preparation of beer having high alcohol strength with winey beery character
GB0522764A Active GB2420349B (en) 2004-11-23 2005-11-08 A process for the preparation of beer having high alcohol strength with winey beery character

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GBGB0425761.4A Ceased GB0425761D0 (en) 2004-11-23 2004-11-23 A process for the preparation of beer having high alcohol strength with winey beery character

Country Status (1)

Country Link
GB (2) GB0425761D0 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5661969B1 (en) * 2013-10-23 2015-01-28 サッポロビール株式会社 Alcohol improvement method for beer-taste beverages
CN103710190A (en) * 2013-12-16 2014-04-09 燕京啤酒(桂林漓泉)股份有限公司 Low-alcohol red beer
CN115926908B (en) * 2022-12-29 2024-04-30 青岛啤酒股份有限公司 Whole wheat barrel-passing virulent lager beer and preparation process thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100439487C (en) * 2002-08-21 2008-12-03 日本札幌啤酒株式会社 Process for producing low-alcoholic beer-like drink and low-alcoholic beer-like drink

Also Published As

Publication number Publication date
GB0425761D0 (en) 2004-12-22
GB2420349B (en) 2010-01-27
GB2420349A (en) 2006-05-24

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